I've been searching for low carb breads. Buttoni's blog has a ton of recipes that she has come up with. One caught my eye. She took the Oopsie roll and improvised on it. I took her recipe and tweaked it a bit to suit what I thought might work.

I like Oopsie Rolls. But they don't hold at all and get gummy, if you make the original recipe.

So I make these and I can say they are a improvement. They still bake up like Oopsie's and you have to use one for the top of the bun and one for the bottom if you are having a sandwich or a hamburger. But these are not gummy, not sticky, are not tough or dry and hold much better than the originals. They don't stick together in a plastic bag either !!

Make them according to the original methodology.
Beat all ingredients into the egg yolks and fold the egg yolks into the stiff beaten egg whites till incorporated but don't deflate the whites as much as possible.

I used:
4 large eggs (separated, beat the whites to stiff dry peaks with 1/2 tsp cream of tartar)

beat the egg yolks with:
3 oz cream cheese
1/4 tsp glucomannan
1/2 tsp oat fiber
3 T. crushed fine pork rinds.
pinch of salt.

fold egg yolk mixture into the whites carefully till incorporated trying not to deflate the whites.
Mound on baking sheet (use a silpat)

Bake at 350 for 18-20 minutes.

It made 6 large Oopsies.

You can put sesame seeds on the top before you bake them if you are doing hamburger buns.
The addition of oat fiber and pork rinds takes away the eggy taste that turned people off about Oopsies. These are good....more bread like.